Southwestern Taco Dip

January 01, 2015
makes 10 servings
prep time 20 min
cook time 20 min


  • 2 teaspoons chili powder
  • 1 (16-ounce) can spicy fat-free refried beans
  • 1/3 cup chunky medium salsa
  • 1 (8-ounce) container plain fat-free or low-fat yogurt
  • 1 cup finely chopped iceberg lettuce
  • 1 cup shredded reduced-fat Mozzarella cheese
  • 1 cup shredded reduced-fat Cheddar cheese
  • 1 tomato, seeded and chopped
  • 1/3 cup sliced green onion, including tops
  • 2 tablespoons chopped black olives


Stir chili powder into beans and spread evenly onto a clear pie dish. Spread yogurt over the bean dip, then spread the salsa over the yogurt, leaving a narrow border around each layer’s edge. Scatter lettuce over yogurt mixture. Sprinkle Mozzarella and Cheddar cheese over lettuce and top with tomato, green onion and olives.

Suggested servings: Serve with baked tortilla chips or an assortment of sliced vegetables such as carrots, celery and cucumber. 

Note: May substitute Mexican-blend cheese for the Mozzarella and Cheddar, if desired.

Recipe created by 3-Every-Day™ of Dairy

nutritional facts

Per serving

Calories 180

Total Fat 4.5g

Saturated Fat 3g

Cholestrol 15mg

Sodium 350mg

Total Carbohydrate 14g

Dietary Fiber 3g

Protein 11g


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